Tag: cook

Cajun Jambalaya

INGREDIENTS:

1 lb Sausage cut 1/4 in. thick 3 tb Salt
2 boneless chicken breasts
1/2 ts Cayenne pepper
1 medium onion
3 Bay leaves
1/2 Bell pepper
3 oz Tomato paste
2 Cloves garlic
1/2 lb Peeled shrimp
2-1/2 c Water
1-1/2 c Raw rice

– Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned.
– Add the water, salt, cayenne, bay leaf and tomato paste.
– Bring to a boil with the lid on.
– When water boils add the shrimp and the raw rice.
– Stir and lower heat.
– Let rice simmer, stirring every five minutes until rice is cooked.

Yield: 2-4 servings.

Honey Spiced Cajun Chicken

Serves 2

– 2 pounded chicken breasts
– Tony Charcheres Cajun Seasoning
– 3 sliced mushrooms
– 1 diced tomato
– 2 Tbl mustard
– 4 Tsp. honey
– 3 oz cream
– Cooked linguini (for 2 people)

1. Pound boned (or boneless) chicken breast to 1/2 inch
2. Pat the chicken in the seasonings and grill until done.
3. Slice chicken in thin (1/4 inch) slices
4. Put chicken slices back in pan with a little oil, the diced tomato and mushrooms for 2 minutes.
5. Add the honey, mustard and cream.
6. Cook for 5 minutes at medium heat. toss in cooked linguini.

 

Blackened Chicken

This is a tried-and-true blackened chicken recipe. I used the propane eye that is part of my propane grill, but any gas or outside fire heat source will work well. This recipe is for 2 chicken breasts. You can expand the recipe for a larger number of people. This recipe will also work for pork chops or fish. The key is getting the black iron skillet very hot.

You’ll need:

– 2 skinless chicken breasts
– 1/4 Stick Melted unsalted butter

Blackened Seasoning Mix:

– 1 Tbl Salt
– 1 Tsp Onion powder
– 1 Tbl Garlic powder
– 1 Tsp Ground Cumin
– 1 Tsp Ground Black Pepper
– 1 Tsp Ground cayenne pepper
– 1 Tsp White Pepper
– 1/2 Tsp Sweet Paprika
– 1/4 Tsp Coriander

– Recipe calls for 2 skinless boned chicken breasts, about 1/2 to 3/4 inch thick.
– Pound each breast fillet to 1/2 to 2/3 inch thick with meat tenderizing hammer.

IMPORTANT NOTE: Cook these outdoors. The smoke when cooking will set your smoke alarm off and fill the house with the spicy scent.

Directions:

1. Thoroughly combine the seasoning mix ingredients in a bowl or shaker jar/bottle.
2. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 5-8 minutes. (the time will vary according to the intensity of the heat source)
3. Just before cooking each piece of chicken, baste one side with the melted butter, then coat the side evenly with the seasoning mix, then patting the spices onto the fillet with your hands. Then baste and sprinkle the other side. Do this for both fillets.
4. Immediately place the fillets skinned side down in the hot skillet, making sure that the meat is lying flat.
5. Cook uncovered over the same high heat until the underside forms a crust, about 5-7 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; just keep a close eye on it)
6. Turn the fillets over and baste more of the melted butter on top of each. Cook just until meat is cooked through, about 3-4 minutes more – again, depending on the temperature of your heat source.
7. Serve the chicken fillets crustier side up while piping hot.

Shrimp Fra Diavolo

Ingredients

  • 8 ounces uncooked linguine
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons minced garlic, divided
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup diced onion
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • 1 3/4 cups canned crushed tomatoes
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Nutritional Information

Amount per serving

  • Calories 477
  • Fat 10.7 g
  • Satfat 1.4 g
  • Monofat 5.3 g
  • Polyfat 1.7 g
  • Protein 33 g
  • Carbohydrate 59.4 g
  • Fiber 5.4 g
  • Cholesterol 172 mg
  • Iron 5.4 mg
  • Sodium 552 mg
  • Calcium 121 mg

Spicy Barbecue Sauce Recipe

Makes About 8 pints

  • 12 pounds of tomatoes
  • 1 cups chopped celery1 cups chopped onions
  • 3/4 cup chopped seeded green bell peppers
  • 2 jalapeno (for hotter use serrano or tobasco) peppers, seeded and chopped
  • 1/2 t. black pepper – fresh ground is better
  • 1 1/4 cups apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher or pickling salt
  • 1/4 teaspoon red pepper flakes

Preparation:

  • Prepare 8 pint (or 16-1/2 pint) jars, lids, and rings
  • Sterilize the jars and keep them in the hot water till time for processing
  • Make sure to fill a water bath canner and get the water to a simmer
  • Core the tomatoes  and strain the pulp through a fine mesh strainer
  • Cut all the vegetables and measure out spices
  • Set aside

Cooking:

  • In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and hot peppers
  • Bring to a boil over high heat, stirring frequently
  • Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  • Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  • Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 45 minutes
  • Add vinegar, brown sugar, garlic, and spices to the tomatoes
  • Increase heat to medium and boil gently, stirring frequently, for about 20 minutes
  • Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour

Filling the jars:

  • On a dish towel place your hot jars and using a funnel fill each jar
  • Leave 1/2” headspace
  • Remove air bubbles and refill to the 1/2″ headspace if needed
  • Taking a clean papertowel and wipe the rims
  • Extract the lids from the hot water and place them on jar rims using tongs
  • Add the rings to each of the jars and finger tighten

Processing:

  • Make sure a rack is on the bottom of the canner and place the jars in the water bath
  • Make sure the water covers the jars by an inch or two
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling
  • Once the water has come to a boil start a timer for 35 minutes
  • When the 35 minutes are up, remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool

Cajun Style Seasoning – Hot Stuff

Cajun Spice Mix

2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons garlic powder
1-1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper (or more to taste)
1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon coriander

Makes approximately 1/4 cup


 

Cajun Style Blakening Seasoning

Ingredients

  • 4 tablespoons paprika
  • 3 tablespoons onion
  • 3 tablespoons garlic powder
  • 1/4 cup cayenne pepper
  • 2 tablespoons white pepper
  • 3 tablespoons finely ground black pepper
  • 1-1/2 tablespoons ground thyme
  • 1-1/2 tablespoons ground oregano
  • 2 tablespoons ground hot chili pepper

Mix ingredients together and store in closed container.

Will keep for at least 6 months.

Chutney

Chutneys have a long history and the varieties are even more widespread. There are fruit and vegetable chutneys, some hot, some not. The American and European chutneys generally consist of fruit along with vinegar and sugar cooked down to a reduction with added flavorings such as salt, garlic, tamarind, onion, and ginger. The origins of chutney are thought to be South Asian, especially India. The word chutney derives from the Sanskrit word “catni” which means “to lick”. In fact the word chutney seems to be derived from the Indian word “chatni”. During the colonial era, the British took the recipes back home to England. Chutneys are served with most Indian meals. They can range from a chuncky version to one that is near liqufied. Chutneys can be made from many combinations of fruit (usually mangoes, pears, and apples) and various vegetables. The types are usually grouped into sweet or hot forms. Both the sweet and the hot varieties normally contain spices, including chili, but have a seemingly infinite variety of flavors.

Some of the more popular (and domestically available) ingredients in chutneys are:

  • Mangoes
  • Apples
  • Pears
  • Tamarind
  • Onions
  • Lemon
  • Tomato
  • Raisins
  • Coconut
  • Vinegar
  • Sugar
  • Honey
  • Molasses
  • Citrus Peel
  • Garlic
  • Ginger
  • Cloves
  • Mint
  • Turmeric
  • Cinnamon
  • Cilantro
  • Hot Chilis

One popular chutney recipe know in England and elsewher is Major Grey’s Chutney. This recipe is suppose to have originated back in the late 1800s and has been around ever since. Several British companies continue make it commercially available and there is also a commercial form of the product sold in India. Apparently, it is not commercially available in the U.S. There is no actual man called Major Grey; however, the chutney recipe lives on:

Major Grey’s Chutney

4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Directions

  1. Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often
  2. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes longer until chutney starts to thicken
  3. Ladle the chutney into a hot jar leaving 1/2″ head space
  4. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2″
  5. Wipe jar rim removing any residue
  6. Seal with lid and band
  7. Process 10 minutes in hot water bath or refrigerate

6 Chow-Chow Pickle Relish Recipes

It’s All Pickle Relish and It’s All Good!

DSC_3137

After a review of various recipes for chow-chow pickle relish and learning that there is no set recipe but more a list of loose guidelines or starting points from which to prepare your own. I realized that there is a great deal of latitude when preparing it. All items should be cut or chopped rather small. About 1/4 inch is about right and even smaller is okay too. In my list below, beans and corn do not need to be modified. The simplest relish can contains just a few of the above ingredients. I know someone who only zuchinni squash cut up into very small pieces for her relish which she called “cha-cha”. I knew right away that there is plenty of freedom to make changes – even in the name itself. So, it seems that pickle relishes not matter what you call them or how you make them evolve over time, but the various base ingredients stay relatively the same.

A list of possible vegetable ingredients for chow-chow:

  • Cabbage – red or green
  • Tomatoes Green or Ripe
  • Onions
  • Cucumbers
  • Squash
  • Bell Peppers – Green, Yellow, Red
  • Hot Peppers – Jalapeno, Serrano, Hot Chili, Tobasco
  • Celery
  • Cooked and Drained Kernel Corn
  • Cooked and Drained Beans – Pinto, White, or Black
  • Cilantro
  • Fresh Garlic Cloves
  • Horseradish (Louisianna Cajun style)

The base liquid is water, vinegar, sugar, and salt.

Along with these 4 main ingredients a variety of spices can be added:

  • Turmeric
  • Cayenne Powder
  • Flaked, Dry Cayenne
  • Garlic Powder
  • Allspice
  • Dry Garlic Flakes
  • Peppercorns – white and/or black
  • Dry Mustard
  • Celery Seeds or Celery Salt
  • Cumin
  • Coriander
  • Bay Leaves
  • Cinnamon

It seems that chutney and picalilli are all cousins to chow-chow and chutney may, in fact, be the parent of the other two. They all contain the same basic pickling “foundation” of water, salt, vinegar, and sweetener (sugar, honey, molasses). The ratios differ, but the base ingredients seem to be the same. There are minor and arguable difference between chow-chow and picalilli. Some say that picalilli has cauliflower and chow-chow does not. Others say that picalilli is cut up much finer than chow-chow. I call these minor differences. Chances are that there was a divide at some point from the original relish. It all may be a choice of name more than anything else.

More on Chutneys

6 Chow-Chow Recipes

Preparing a Grilled Smoked Pork Roast for Pulling

20 Steps to a Perfect Pork Roast

  1. Brine your pork roast for 1 hour for each pound
  2. Soak wood chips in water (I prefer pecan, cherry, or apple wood over the harsher hickory wood chips)
  3. Start your charcoal on one side of the smoker grill – stack it liberally and fill one side
  4. Put your favorite pork rub on the pork*
  5. Double wrap the roast in aluminum foil
  6. Locate a small aluminum pan that will fit into the smoker grill on the non-charcoal side
  7. Drain wood chips and keep ready for the charcoal
  8. When the charcoal is white
  9. Put water or juice into the aluminum pan – about 1 to 1-1/2 inches
  10. Get roast, wood chips, and aluminum pan ready to place in and on the grill
  11. Lift the grill and place the pan on the non-charcoal side
  12. Put soaked wood chips on top of the charcoal
  13. Replace the grill
  14. Place the roast on the non-charcoal side of the grill
  15. Close lid and dampen down the smoker grill
  16. Place thermometer in top damper hole and close till thermometer is stabilized on the roast side of the smoker grill
  17. Attempt to keep temperature close to 250 degree F.
  18. Wait 2-3 hours – check the temperature every so often and dampen as needed
  19. After 2-3 hours, the coals will have died down a bit
  20. Carefully unwrap the pork roast and re-place on grill – do this quickly to conserve the interior heat
  21. Close the lid and keep and eye on temperature
  22. If temperature is too low, open bottom damper a bit
  23. Continue to monitor temperature – keep close to 250 degree F.
  24. Get basting sauce ready**
  25. After 30 minutes, baste the roast wit the sauce
  26. Continue basting the roast every 30-45 minutes
  27. After 8-10 hours (depending on the size of the roast) the pork should be ready to remove from grill
  28. To check, stick a fork in it and see if it easily pulls apart
  29. Place the roast in a container that you can easily pull the pork apart using a couple of forks

Tips/Notes/Comments:

  • To make this for supper, start early in the morning. Waiting till late morning, noon, or early afternoon means that it won’t be ready for supper unless you eat very late in the evening.
  • I recommend using leather work gloves when working with the grill. They are inexpensive and are great when handling the your smoker grill.
  • Use a lot of charcoal. You don’t want to run out of fuel before the allotted time. Fill up one side of the smoker grill to the grill line and stack it carefully.
  • Double wrapping the roast in aluminum foil will reduce the chances of it developing holes which will drain the juices prematurely.
  • Don’t fret if the temperature goes up to 300-350 degrees, just close the damper for a while till the temperature goes down. Same goes for the temperature dropping too low, open up the dampers.
  • Be patient and allow the roast to cook for many hours. You want it to fall apart. The goal is to cook it long enough while maintaining the interior juices.
  • The brining help that aspect a great deal. It will be well worth the long wait.
  • I use a Weber Smoker Grill. I highly recommend these grills. The Weber Smoker Grills last a long time and will allow you to not only grill meat, but smoke it too.

*Pork Rub:

  • 1/4 cup Paprika
  • 1/8 cup Fresh Ground Black Pepper
  • 1-2 tablespoons Garlic Powder
  • 1-2 tablespoons Onion Powder
  • 1 tablespoon or more Cayenne Pepper
  • 1/4 cup Coarse Salt
  • 1/4 cup Brown or White Sugar

**Basting/Mopping Sauce:
There are countless varieties of basting/mopping sauces out there. You can easily make your own to suit your taste. You want the sauces to be a little runny since you will be continuously basting the roast. Here are some base ingredients that may be used for a basting/mopping sauce:

  • Ketchup
  • Sugar – Brown, Raw Un-processed, or refined
  • Honey
  • Vinegar (apple cider or rice is my preference)
  • Soy Sauce
  • Hot Sauce
  • Chili Sauce
  • Paprika
  • Black Pepper
  • Powdered Cayenne Pepper
  • Garlic Powder
  • Onion Powder
  • Lemon Juice
  • Lime Juice
  • Apple Juice
  • Mustard
  • Commercial BBQ Sauce
  • Add water to thin if needed

Steak Marinade

Ingredients

Original recipe makes 1 1/3 cups
Makes 8 Servings

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon got pepper sauce (optional)
• 1 teaspoon dried minced garlic

Directions

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
• Add hot pepper sauce and garlic, if desired.
• Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat.
• Cover, and refrigerate for up to 8 hours. Cook meat as desired.